Chef David Meal Prep

Tender slow-braised beef in a rich red wine and tomato sauce, served over creamy polenta and finished with fresh parsley.

740 Cal • 46g P • 65g C • 32g F

Juicy shrimp seasoned with cracked black pepper, fresh lemon zest and herbs, sautéed in olive oil. Served with wild rice blend and baby bok choy.

560 Cal • 42g P • 55g C • 19g F

Tender chicken breast in a bright lemon caper sauce, served with wild rice blend and sautéed baby bok choy.

610 Cal • 52g P • 55g C • 20g F

Tender salmon finished with garlic herb butter, served with creamy polenta and sautéed baby bok choy.

720 Cal • 45g P • 54g C • 36g F

Grilled ribeye finished with rosemary-infused brown butter, served with wild rice blend and roasted sweet potatoes.

810 Cal • 51g P • 65g C • 38g F

Grilled steak, chicken and shrimp with sautéed bell peppers and onions, served with Mexican rice and beans.

750 Cal • 59g P • 66g C • 28g F

Lightly seasoned grilled white fish with olive oil and fresh herbs, served with wild rice blend and sautéed baby bok choy.

510 Cal • 43g P • 54g C • 14g F

Slow-braised beef birria served with Mexican rice and beans.

730 Cal • 48g P • 62g C • 32g F

Tender pork ribs simmered in tangy tomatillo salsa verde, served with Mexican rice and beans.

770 Cal • 44g P • 63g C • 38g F

Slow-cooked pork carnitas, served with Mexican rice and beans.

710 Cal • 4552g P • 65g C • 30g F